Grandma Molasses

Rhubarb Streusel Muffins

It’s still too early for rhubarb in Southern New Brunswick but it won’t be long. The snow is barely gone but the gardens have responded to the late spring warmth with gusto and are racing to catch up.

While I watch my garden (and rhubarb) grow I’m enjoying the last of my stash of frozen rhubarb. I have been making rhubarb compote to stir into yogurt, rhubarb juice to drink with sparkling water and am now onto this rhubarb muffin recipe.

The more rhubarb I eat the more it feels like spring.

Rhubarb streusel muffins are light textured and not too sweet. I dice the rhubarb quite small to avoid getting a soggy mouthful.

Feel free to use oil instead of melted butter (although you will sacrifice a little flavour). Ginger is a lovely replacement for cinnamon and lemon zest could stand in for the orange zest.

Rhubarb Streusel Muffins

Makes 12-13 muffins

Ingredients:

2 cups flour

1/2 cup sugar

¼ cup Crosby’s Fancy Molasses

2-1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

Zest of one orange

1 cup sour cream or yogurt

½ cup butter, melted and cooled slightly

2 large eggs

1 tsp. pure vanilla extract

2 tsp. orange flower water (optional)

1-1/2 cups diced rhubarb

Streusel topping:

2 Tbsp. flour

2 Tbsp. sugar

1 Tbsp. soft butter

Instructions:

Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.

Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.

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Bridget

I’m Bridget Oland, the unofficial company cook here at Grandma Molasses. By day I’m the marketing manager and recipe developer. By night I’m a busy mom who’s working hard to raise kids who appreciate good food. Read more